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Prep time
15 minutes
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Makes
1 1/2 cups
Author Notes
In an effort to use the spinach from my produce box before it went bad, I packed it ALL into one small jar of pesto. It has become a staple and can wear many hats. Just to give you a few ideas... diluted with pasta water for a quick pasta sauce, mixed in mayo for sandwiches + wraps, stirred into yogurt for a grain bowl dressing, added to ricotta for stuffed shells + lasagne. The options are endless. —whiskedawayaz
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Ingredients
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11 ounces
spinach
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1/2 cup
walnuts
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3
cloves garlic, minced
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1/3 cup
grated Parmesan cheese
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1 teaspoon
kosher salt
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1/4 cup
olive oil
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1/4 cup
water (optional)
Directions
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Bring a large pot of water to a boil. Add spinach and cook for about a minute. Remove spinach and squeeze out all of the water. I use a nut milk bag, but you can use your hands.
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Place all ingredients (except the water) and process until smooth. You will see walnut pieces, but that is okay. If you want to thin the pesto out, add up to ¼ water. I prefer to leave mine thick and thin it out as needed.
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Store in an airtight container in the fridge for up to a week. This pesto also freezes really well.
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